Enjoy a truffle tasting experience at home!

Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.

All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.

Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.

What’s more Australian than roast lamb? The tender middle part of a boned-out leg of lamb, sold as a mini-roast, cooks quickly and is easy to slice neatly. Make it a meal to remember with a delicious truffle-infused mustard crust. It’s hard to beat an Aussie cabernet with this dish, like Truffle Hill’s Truffle Hunter’s Reserve from Frankland River, which has just a splash of malbec to round out the cabernet.



  • 2 cloves garlic, crushed
  • 1 tablespoon Truffle Hill Truffle Mustard
  • Salt flakes, to taste
  • ¼ cup Truffle Hill Truffle Oil
  • 650g lamb mini-roast
  • 1kg potatoes, peeled
  • 2 red onions, peeled
  • 1 lemon, zest finely grated
  • ¼ cup extra virgin olive oil, plus extra for drizzling
  • 1 tablespoon finely chopped oregano
  • 300g baby spinach leaves
  • 400g canned cannellini beans, rinsed and drained

Whisk garlic, mustard, 2 teaspoons of salt, and the Truffle Hill Truffle Oil together.

Place lamb in a baking dish, rub the oil mixture all over it. Cover and set aside for 20-30 minutes to come to room temperature.

Meanwhile, preheat oven to 220°C.

Cut potatoes into bite-sized pieces and onions into thin slivers. Toss with lemon zest, salt, olive oil and oregano and place in the baking dish around the lamb.

Place lamb in the oven and cook for about 40 minutes for medium (until the internal temperature registers 65°C on a meat thermometer), or until cooked to your liking.

Meanwhile, heat a large frying pan over low heat.

Add a drizzle of oil and spinach. Cover and cook for 5-10 minutes, stirring often, until wilted.

Add beans and salt and stir for a minute or so to heat beans through. Remove from heat, cover pan and set aside to keep warm.

Remove lamb from the baking dish, cover loosely with foil and set aside in a warm place.

Increase oven to 250°C, stir potato and onion mixture well and return to the oven for 10-15 minutes, until potatoes are crisp and golden.

Arrange potato and spinach mixtures on a platter.

Slice lamb, place on top and serve.